Chef Thomas Keller Explores Ratatouille's Possibilities

[Shel_B]

http://www.latimes.com/features/food/la-fo-masterclass-20130727,0,2303030.story?track=rss&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+latimes%2Fmostviewed+%28L.A.+Times+-+Most+Viewed+Stories%29

[Brown Hornet]

Thanks for posting that article -- I love ratatouille! I've actually used it as a pasta "sauce" before but never thought of blending it to make a spread or soup although it seems kind of obvious thinking about it.

[Beebs]

This is great - I'm going to keep this recipe for the next time I make ratatouille. Ratatouille is terrific stuff. I use it for flatbread/pizza, quesadilla, sandwiches, omelettes and pasta.

[Baselerd]

Cool article. I always liked to do the same to succotash, which I suppose isn't too different than ratatouille.